Authenticparsicooking's Recipes

Machhi No Sas

Heat fat in a pan and fry onion till light brown. Remove onion and keep aside. Add ground spices and cook for one minute. Drain fat from pan and keep aside, add coconut milk, and fried onion. Mix well and add fish. Simmer till fish is just done. Beat egg... - 44.5595

Dar Nl Pom With Semolina

â-‚¬¢ Put the semolina, wheat flour and salt in a large thala. Add half a cup of water and mix well, kneading it as you do for chappatis. Add the rose essence and a teaspoon of ghee and knead for a further 10 minutes then divide into two rounds and set... - 18.8373

Dar Nl Pom

â-‚¬¢ Place the ghee in a large round thala and stir it round and round with the palm of your hand till it liquefies. Slowly allow the rice flour and salt to trickle into the ghee and keep turning the mixture with your palm till it is well melted.... - 15.0834

Dhebra

Mix all dry ingredients together. Make a well in the centre and add hot ghee slowly. Incorporate into flour. Add warm water to bind. Knead well. Roll into a sausage and cut into 10-12 portions, about one-inch thick. Roll out into four-inch rounds, about... - 36.2249

Kanda Kothmir Per Eeda

Heat oil in a frying pan large enough to hold eggs and vegetable mixture. Fry onions till light brown. Add ginger and garlic and fry for one minute. Add coriander leaves and chillies and saute for another minute. Spread mixture evenly in pan and make... - 41.6819

Khara Tooria

Heat fat in a pan and fry onions till light brown. Add ginger, garlic, turmeric powder and chilli powder. Saute for 2-3 minutes, adding a little water if required. Add tomatoes and simmer for 3-4 minutes. Add gourd, green chillies and salt. Mix well, lower... - 41.1051

Gurchan Athwa Khurchan

Remove membrane from liver and cut into half-inch cubes. Wash lung and steep in cold water for one hour. Squeeze out water and cut into half-inch cubes. Slit heart and remove arteries. Wash well and cut into quarter-inch cubes. Mix all spices with offals and... - 45.0641

Methia Nu Achar

Wash, dry completely and cut mangoes through the seed into medium-sized pieces. Rub with salt and keep aside for two hours. Drain out water, mix with garlic and all spices except mustard seeds. Leave for four hours. Heat both oils in a large pan, with lime... - 46.2291

Tarela Masala Boomla

Clean fish by removing heads, fins and bone jutting out above tail. Remove insides without tearing the soft skin. Wash well. Mix fenugreek and cumin powder and rub into cut made in fish. Add lime juice to ground spices, rub all over fish and leave for half an... - 43.423

Bhoojelo Bharuchi Bhlng

Scale and clean fish. Remove roe if present and clean. Rub fish and roe or prawns with salt and lime juice and leave for half an hour. Strain tamarind juice into chutney and mix well. Rub chutney all over fish, inside and out. Put roe or prawns inside fish... - 43.0799

Kurkoos

Mix mince with ginger, garlic, salt, pepper and cumin seeds. Add one cup water and cook till mince is completely dry. Grind. Add all chopped ingredients and half an egg. Shape into cutlets. Dip cutlets in beaten eggs, press into breadcrumbs and fry. - 37.6261

Hariso

Heat ghee or butter in a pan and fry wheat for a minute' or two. Add water, sugar and milk and continue cooking till it reaches the consistency of a thick custard. Remove from fire, add rosewater, salt and spices. Pour into a bowl and sprinkle with garnish... - 37.5988

Vasanu

Fry individually all peeled and chopped nuts, magaz and gunder. Grind gunder. Make a sugar syrup of one-thread consistency, using enough water just to cover sugar. Add fried ingredients, keeping a few nuts aside. In another pan, cook dil with milk till... - 44.1533

Vanilla Ice Cream

Add sugar to egg yolks and beat till thick. Gradually add hot milk, beating continuously. Cook on low heat stirring with a wooden spoon, till mixture coats back of spoon. Remove from fire and strain. Cool, add cream, salt and flavourings. Chill and freeze. - 36.1706

Dhana Dal Mixture

Dry roast each ingredient separately. Cool, mix with salt and bottle. A good after-meal muncher. - 31.018

Papeta Ne Vatena Ni Sookhi Tarkari

Peel potatoes and cut into cubes. Boil green peas and refresh immediately in cold water so that they do not lose their colour. Heat fat in a pan and add mustard and cumin seeds. Add turmeric powder when mustard seeds start spluttering. Add potatoes and... - 38.2332

Peesela Masala No Poro

Break eggs in bowl and beat well. Add remaining ingredients except fat and mix well. Divide mixture into six portions. Heat half the fat in a karai about eight inches in diameter. Pour one portion of mixture into karai and cook, basting constantly for... - 44.1156

Bhajia

Sieve all dry ingredients together and add ground spices. Mix together with a little water to make a stiff paste. Heat oil till very hot. Lower heat and drop spoonfuls of batter into oil, using two wet spoons. Keep turning them around with a fish slice until... - 40.7874

Colmi Na Kabab

Blanche and coarsely chop prawns. Mix with remaining ingredients, taking care to add just enough egg to bind kababs. Shape into kababs and shallow fry. Serve with slices of lime. - 36.207

Sevaiyan

Melt butter in a pan with a dash of oil and lightiy fry vermicelli, till light brown. Keep aside. Make a sugar syrup with sugar, water and milk. Add vermicelli and gently simmer till all liquid has evaporated. Add cream and rosewater and mix well. Spoon onto... - 39.0194

Kharu Gosht Athwa Khari Murghi

Heat fat in a pan and fry onions with whole spices till onions are light brown. Add half cup water and simmer till onions are mushy and water has evaporated. Add ginger, garlic, turmeric, cumin powder and salt and saute for 1-2 minutes. Add tomatoes if used... - 43.6311

Chicken Cutlets

Chop meat on a board into a round, adding ginger, garlic, green chillies, coriander leaves, turmeric powder, cumin powder, chilli powder, salt, and a slice of bread. Chop all these ingredients into meat and form a round flat cutlet the size of a dinner... - 45.8639

Methi Na Dhebra

Mix fenugreek leaves with salt and leave for half an hour. Squeeze out water to remove bitterness from leaves. Mix all flours, salt and chilli powder together. Add chopped greens and ground spices. Melt ghee and add to mixture. Mix well and add enough warm... - 44.5206

Sweet Chapatis

Sift flour, spices and salt into a large mixing bowl. Make a well in the centre. Add beaten eggs, sugar and coconut milk. Incorporate flour slowly into this and keep mixing till dough is smooth. Add rosewater, almonds and charoli and mix again. Allow dough to... - 49.6441

Ooni Ketheii Tari

Place all ingredients in a pan. Heat, stirring all the time, till jaggery has dissolved. Serve warm in small glasses. - 30.1667

Pau Per Eeda

Heat oil in a frying pan large enough to hold eggs, bread and vegetable mixture. Deep fry bread cubes till crisp and brown. Drain and keep aside. Pour out oil, put ghee in pan and heat. Fry onions till light brown. Add ginger and garlic and fry for one... - 45.0015

Pooranvati's Chutney

Grind all ingredients together. Serve with bhajias or plain dal and rice. - 30.0987

Eeda Ne Paneer Ni Khichdi

Wash rice and dal and soak for twenty minutes. Cut paneer into medium-sized pieces. Heat ghee in a pan and fry onions and whole spices, if used, till onions are brown. Add one cup water and simmer till onions turn mushy and Water has evaporated. Add dal,... - 44.645

Tarkari Na Bhajia

Peel and dice potatoes. Boil one and fry the other lightly. Peel and chop onions. Fry one onion lightly. Peel and mash bananas. Sieve dry ingredients together. Add ground spices, vegetables, bananas and strained tamarind juice. Mix well to make a stiff... - 44.7828

Valsari Vadu

Soak lentils in water overnight. Drain and hang in a damp cloth for 36 hours, or until they sprout, taking care to keep cloth damp all the time, but not too wet. Remove husks, if they come off easily. Heat ghee and fry onions till brown. Add masala and saute... - 38.4706

Gosht Nu Achar

Rub some salt into meat pieces and fry in oil with whole spices till well browned and cooked. Add ground spices, with sugar and salt. Simmer gently till spices and meat are well amalgamated and cooked through. Cool and bottle, keeping pickle covered with... - 39.8199

Sookhi Val Ni Dar

Soak beans overnight. Dry completely on a towel. Mix masala and salt with beans and fry in hot ghee on low heat, till crisp. Serve with slices of lime and rotlis. - 26.669

Patrel

Mix all ingredients except colocasia leaves with ground spices and strained tamarind and jaggery mixture. Wash and dry colocasia leaves. Carefully remove protruding central vein from back of leaves. Place three leaves upside down on a board, and spread some... - 45.2025

Popatji

Beat ghee or butter until soft and smooth. Add one egg at a time, beating constantly. Gradually add flour and milk alternately, and keep mixing. Add almonds, if used, currants, peel and caraway seeds. Mix and add toddy or beer or prepared yeast. Mix well,... - 45.7599

Bharuchi Ambakalio

Mix all ingredients and cook very slowly till mangoes are soft. Serve as a vegetable dish or with khichdi. - 23.8605

Goolkund

Pressure cook rose petals with water for half an hour. Strain. Add lime juice and sugar. Heat to dissolve sugar. Boil rapidly to candy consistency. Remove from fire. Add rose petals, cardamoms and rosewater. Allow to stand till cool. Pour into clean jars and... - 40.2712

Bhoojelo Sas

Rub a little salt with prawns. Place in a pan, cover and cook on low heat, till half done. Remove from fire and keep aside. Heat fat in a frying pan and lightly fry onions. Add ginger, garlic, green chillies and cumin powder. Saute for 2-3 minutes. Remove... - 43.9561

Dodhi No Dumbo

Peel pumpkin, cut a thick slice from the top and keep aside to use later as a lid. Remove pulp from inside pumpkin, being careful not to tear the skin. Heat oil in a pan and fry onions till golden brown. Add ginger, garlic, powdered spices and saute for a few... - 46.6957

Tareli Machhi

Wash fish. Mix remaining ingredients together except oil and rub into fish. Leave to marinate for half an hour. Heat oil in a frying pan till hot. Add fish and lower heat. Cook till underside is crisp, turn pieces over and cook other side. The secret of crisp... - 35.3908

Meethi Keri Ni Katri Ni Chutney

Peel and slice mangoes. Dissolve sugar in some vinegar to make a syrup. Add sliced mangoes and bring to boil. Add ground spices and half the sultanas and simmer till mixture thickens, stirring continuously. Add salt and remove from fire. Cool, add remaining... - 43.3408

Limbu Ni Chutney

Wash and dry limes, cut into four pieces and remove seeds. Mix with salt and place in a glass jar for three days, shaking it 2-3 times a day. Remove from jar and place in a tray, cover with a fine muslin cloth and leave in the sun for three days. Mince limes... - 35.7044

Masala Roast Gosht

Wash and dry lamb. With a sharp pointed knife, make small cuts in lamb and insert garlic slices into them. Mix all remaining ingredients and rub into lamb. Allow to marinate overnight in refrigerator. Bring back to room temperature and roast in an oven at... - 43.0616

Varad Vara

Beat sugar and ghee together till light and fluffy. Add eggs one at a time and beat again. Mix together semolina, flour, cardamoms and nutmeg. Add to ghee mixture, alternately with curds and rosewater. Beat well for about five minutes. Cover with cling film... - 43.7204

Khari Biscot

Set oven to 180°C (350°F). Mix wheat flour, salt, baking powder and enough water to bind. Knead well and beat on a table or board for 10-15 minutes. The dough must be soft and pliable. It is important to get the right consistency. Cover with damp cloth or... - 37.3099

Gosht Ni Curry

Heat oil in a pan and fry onions till brown. Add a little water and simmer till onions are mushy and water has evaporated. Add ground spices and saute for 3-4 minutes. Add meat and continue to saute till well browned. Add water and simmer on low heat, half... - 44.6635

Leela Lusan Ni Akoori

Heat fat. Add all ingredients except eggs and saute for 2-3 minutes. Add beaten eggs and scramble till just set. Remove from fire and serve immediately with hot rotlis or toast. - 37.5719

Mappy's Fried Bombay Duck

Soak Bombay duck in water for 20 minutes. Remove and pat dry. Slit open and remove backbone. Fill with chutney, fold back and press. Dip into beaten eggs and roll in breadcrumbs. Deep fry fish in hot oil. Serve with khichdi and sas (hot and sour sauce). - 38.271

Gobi Ni Salad

Combine all ingredients, mix well and chill. - 31.1606

Papeta Ni Tarkari

Heat fat in a pan and add mustard seeds. When they start spluttering, add cumin seeds and turmeric powder. Fry for one minute and add remaining ingredients. Mix well and serve with puris. - 31.2537

Cold Coffee

Bring milk to boil and add coffee powder. Simmer for 2-3 minutes. Strain and add sugar to taste. Chill and add remaining ingredients. Pour into small glasses. Serve chilled. - 35.8364

Tarapori Patio

Wash and dry fish. Lightly pound and remove backbone. Cut into 2-3 pieces with scissors. Soak tamarind and jaggery in vinegar for half an hour. Mix dry and ground spices and rub fish with it. Strain vinegar mixture. Heat ghee and oil together in a kallied... - 45.365

Mewa Nu Malido

Mix flour, salt, milk and 3-4 tbsp ghee and bind. Knead and roll into rotlis. Shallow fry in a little of the measured ghee. Cool and break into fine pieces, like rough semolina. Make a thin syrup with sugar and a little water. Cool and add eggs, mavo and... - 45.6931

Sookha Singora Ni Kanji

Powder nuts and char magaz. Mix with chestnut powder and water to make a paste. Add milk and bring to boil slowly. Add sugar and serve hot. - 34.7896

Bhoojelo Poro

Break eggs in bowl, add salt and beat well. Heat a griddle till hot. Sprinkle rice flour and pour in egg mixture. Lower heat, cover pan with lid, and cook till base of omelette is done. Turn over very carefully, cover pan again and cook till done. - 27.3768

Peach Nu Murrabo

Place peaches with all ingredients and peach stones in a large flat-bottomed pan, where all peach pieces can fit in one layer. Cook gently till sugar has melted and peaches have turned light brown at the bottom. Carefully turn over peaches and continue... - 31.9617

Dhan Sakh

Mix fenugreek leaves with half tsp salt and leave for twenty minutes. Squeeze out water to remove bitterness from leaves. Wash dais well and mix with meat and chopped ingredients for dal mixture and meat. Put into a pan with water to cover by one inch. Bring... - 45.7157

Che Dar Ni Khichdi

Wash rice and all dais separately. Half boil pigeon peas, gram, black beans and field beans. Soak rice and remaining dais for twenty minutes. Heat ghee in a pan and fry onions and whole spices till onions are brown. Add dais and rice, saute for 3-4 minutes,... - 44.5869

Kera Per Eeda

Heat fat in a frying pan large enough to hold eggs and vegetable mixture and fry onions till light brown. Add green chillies, ginger, garlic, turmeric and chilli powder. Mix well and add tomatoes, coriander and salt. Simmer on low heat for 3-4 minutes. Add... - 40.4272

Saria

Mix all dry ingredients together. Add enough water to make a paste of thick dropping consistency. Put mixture in a pan and place it on medium heat. Slowly bring to boil, stirring continuously to prevent it burning at the base. Once the mixture is bubbling... - 42.6625

Valsad Ni Kanji

Mix all ingredients and store in an airtight jar for upto 2-3 months. Put 1 tsp in a cup of hot milk, mix well and add sugar to taste. Excellent after childbirth or long illnesses. - 35.8547

Khara Bheja

Clean brains and remove all membranes. Wash, dry and cut into four pieces each. Heat fat in a pan and fry onions till light brown. Add all ingredients except tomatoes and brains. Saute for two minutes. Add tomatoes and brains and simmer for 4-5 minutes till... - 39.3232

Traditional Valsad Masala Dry

Pound all ingredients and store in an airtight glass jar. It can be kept for 5-6 days, and longer in the refrigerator. - 31.4727

Masala Ni Sukhi Machhi Nu Achar

Slice fish through bone about three-quarter of an inch thick and rub with salt. Put fish on banana leaves and place on a platter. Cover with more leaves and leave overnight. The next day wash fish in salt solution. Grease fish with a little oil, place on a... - 37.3327

Belfruit Murabba

Break open fruit. Lightly oil your hands and remove all seeds and stringy part of fruit. Spoon out the fruit from the shell, cut into two-inch pieces and pierce with a fork. Make a sugar syrup with half-litre water, lime juice and sugar to a one-thread... - 37.8638

Gulabnu Sherbet

Dry rose petals for two days and chop. Combine with one litre water and pressure cook for twenty minutes. Strain and squeeze out juice from petals. Add sugar to water and cook on low heat till dissolved. Bring to boil and cook rapidly till syrup is slightly... - 34.6303

Vengna Nu Bhurtu

Rub aubergines with a little oil and put them under the grill or in hot ash till skin is brown and slightly burnt. Cool, peel and wash off all black skin. Mash aubergines, add all ingredients except oil, curds, and cumin seeds. Mix well. Heat remaining oil,... - 42.6316

Taja Boomla No Patio

Clean fish by removing heads, fins and bone jutting out above tail offish. Remove insides without tearing the soft skin. Wash well, rub with lime juice and rice flour and wash again. Rub with salt and keep aside for half an hour. Grind remaining ingredients... - 41.9772

Limbu Nu Achar Navsari

Wash and completely dry limes. Slit into four sections three-quarters down limes, leaving them whole. Stuff with salt and put into a glass jar for one month, shaking bottle every day. After one month, drain out liquid. Put sugar in a pan and gently mix limes... - 35.6918

Bhakra

Sift flour, semolina, baking powder, spices and salt together. Mix sugar and eggs together and beat well. Add flour mixture and ghee. Fold in curds and rosewater and mix well to form a smooth dough. Cover with cling film or damp cloth and keep in a warm place... - 42.0551

Mr Fernandes' Goa Curry

Mix ground spices with strained tamarind juice, ginger, salt and coconut milk. Bring to boil and simmer till it reaches the consistency of thick milk. Add fish and cook till done. Cool completely, remove ginger and reheat gently before serving, but do not... - 37.0554

Homemade Movru

Mix all ingredients in a covered earthenware pot if possible or in sealed bottles and leave for 2-3 months. Serve as a liqueur. - 25.6442

Pomfret Goa Curry

Mix sliced onion and salt together in a pan and leave for ten minutes. Add ground spices and mix well. Add cocum, strained tamarind juice, lime juice and salt and three cups water. Place pan on fire and simmer gently for 15-20 minutes. Add coconut milk,... - 42.6659

Classic Kora No Murrabo

Peel and discard soft part of gourd. Slice into one-and-a-half-inch slices. Remove pith from orange peel and slice thinly as for marmalade. Blanch and dry. Soak chemical lime in enough water to cover gourd. Allow lime to settle and strain. Soak gourd in... - 42.4989

Kumas

Mix semolina, whole wheat flour and salt. Add sugar and ghee to eggs and beat well. Add semolina mixture and mix well. Add flour and coconut water to make a batter of dropping consistency (like that of an ordinary cake). Keep aside in a warm place for 24... - 43.0481

Ambakalio

Peel and slice mangoes. Heat fat in a pan and fry onion with whole spices till light brown. Add jaggery, mangoes, green chillies, coriander leaves, salt and half cup water. If you are using tinned mangoes, use half cup juice from tin. Simmer for 1-2 minutes... - 40.1091

Koru Ne Mota Murcha

Heat fat and fry onions till light brown. Add peeled cloves of garlic. Saute for two minutes. Add pumpkin and cook for 3-4 minutes, stirring all the time. Add remaining ingredients and simmer for 2-3 minutes. Add half cup water and simmer till pumpkin is... - 41.1656

Dahi Kachumbar

Mix all vegetables together. Add curds, sugar and salt, stir well and serve. - 28.4678

Bhakra With Toddy

Sift flour, semolina, spices and salt together. Beat sugar and ghee together. Add egg and mix well. Add flour mixture, mix well and add toddy. Beat to a stiff dough, adding water if necessary. Cover with cling film or damp cloth and keep in a warm place for... - 44.6914

Colmi Sathe Khichdi

Wash rice and dal and soak for twenty minutes. If prawns are large, cut in half. Blanch prawns and reserve water. Heat ghee in a pan and fry onions and whole spices, till onions are brown. Add one cup water and simmer till onions turn mushy and water has... - 43.804

Parsi Aleti Paleti

Heat fat in a pan and fry onions till well browned. Add half cup water and simmer till onions are mushy and water has evaporated. Add ginger and garlic and powdered spices and saute for a few minutes. Add chicken gizzard and hearts and simmer on low heat till... - 39.5421

Lohri Per Poro

Break eggs in bowl and beat well. Add all ingredients except fat and mix well. Divide into two portions. Heat a Iohri and melt fat. When hot pour in one portion of egg mixture. Cover pan with lid and lower heat. Cook till base of egg is done. Flip over and... - 45.0156

Dar Ni Pori

Clean and wash dal. Place in a pan, cover with water and cook till soft and dry. Mash thoroughly to a smooth paste. Add sugar and ghee and simmer, mixing all the while, until sugar has dissolved and mixture is thick. Cool and add remaining ingredients for... - 44.2621

Paneer

Beat curds with cream and lime juice. Add to milk with salt and mix well, pouring mixture from one pan to another, 3-4 times. Place on low heat to turn milk. Wait till whey is transparent and remove from heat immediately. Line paneer pan with wet cloth and... - 36.749

Teetori

Soak beans in water overnight. Drain and hang in a damp cloth for 36 hours, or until they sprout, taking care to keep cloth damp all the while, but not wet. Remove husks. Heat ghee and oil and fry onions till brown. Add half cup water and simmer till onions... - 45.6223

Keri Ni Rus Ni Kudhi

Heat ghee in a pan and add ground spices and curry leaves. Fry for 1-2 minutes. Add mango juice and just enough water to make a thinnish liquid. Add sugar and salt to taste. Bring to boil and remove from heat. Serve with boiled rice or khichdi and papads. - 38.6599

Traditional Valsad Masala Green

Grind all ingredients and store in an airtight glass jar. This will only stay for 2-3 days, and a little longer in the refrigerator. - 32.1754

John's Byculla Souffle

Prepare a one-pint souffle mould with paper, and chill while making souffle. Chill liqueurs and cream. Whip yolks with sugar over low heat till thick. Add gelatine and liqueurs. If you are using burnt sugar, fold in half the sugar. Whip cream and fold it... - 38.364

Mori Dal

Wash dal well. Place in a pan with all ingredients, except seasoning. Bring to boil, skim scum, lower heat and simmer till completely soft. Pass dal through a coarse sieve, liquidise, or leave as it is, depending on taste. It tastes best if passed through a... - 43.8277

Karvai

Mix cornflour, spices and banana pulp. Fry nuts lightly, drain and add to pulp. Add sultanas, salt and sugar to taste. Take 2 tbsp of mixture and form into a ball. Roll fritters in poppy seeds to coat and deep fry. Fry one fritter first. If it breaks add a... - 43.5401

Taji Sardine Nu Achar

Clean and gut fish. Pat dry. Rub with a little salt and shallow fry. Leave in oil to cool. Beat mustard with a little vinegar for fifteen minutes, till strong enough to sting eyes and nose when sniffed. Coarsely grind garlic and cumin seeds in a little... - 40.384

Eeda Pakh

Make a syrup with sugar and half-litre water. Boil to a one-thread consistency. Keep syrup on low heat and add fried nuts and fried and ground ingredients. Add egg yolks, and keep stirring on low heat till thickened. Remove from fire and add ground... - 41.8451

Philip's Goa Curry

Put onions, ground spices, coconut milk and strained tamarind juice in a pan. Mix well and bring to boil. Simmer for 10-15 minutes. The consistency should be that of thick milk. Strain and add fish. Simmer till fish is cooked. Cool completely and reheat... - 39.6494

Aek Tapeli Ma Khichdi Ne Patio

Wash and clean Bombay duck and cut into two-inch pieces. Shallow fry till crisp and mix with paste for patio along with sesame seed oil. Carefully remove centre veins of banana leaves and soften by holding about six inches above a fire. Place them one on top... - 42.619

Bharuchi Curry

Heat oil in a pan and fry onions till brown. Add ground spices and saute well. Add meat and coconut milk. Mix well and simmer for ten minutes. Add lime juice or beaten curds. - 37.4244

Papeta Ma Kid

Marinate meat in ground spices for two hours. Heat fat in a pan and fry onions with whole spices and red chillies, till onions are soft. Do not allow them to brown. Add one cup water and simmer till onions are mushy and water has evaporated. Add meat and... - 43.1347

Raveya Vengna

Wash and dry aubergines. Make four slits, keeping stem point intact. Fill aubergines with ground spices and salt. Heat ghee or oil in a patia or broad-based pan. Add aubergines, and any leftover ground spices. Lower heat, strain in coconut milk and tamarind... - 40.5135

Khara Kharia

Wash trotters well and rub with rice flour and lime juice. Wash again and cut into two-inch pieces. Cover with water and two tsp salt and bring to boil. Remove any scum that may form, lower heat and simmer for 1 1/2-2 hours till trotters are done. You may... - 45.1123

Patra Ni Machhi

Add oil to chutney. Soften banana leaves by holding them over a low fire. Cut banana leaves into twelve large pieces, removing central stem. Spread chutney on both sides of fish pieces. Wrap each piece in a banana leaf like a parcel. Tie each parcel with... - 43.9031

Mother's Almond And Pistachio Curry

Rub chicken with ginger and garlic paste. Place in a pan with two sliced onions, chopped green chillies, salt and enough water to cover. Simmer for 10-15 minutes. Leave chicken in stock till required. In another pan, heat fat and fry one onion till brown. Add... - 46.6362

Rich Bharuchi Akoori

Heat fat and fry potatoes till pale golden and crisp. Remove from fire and drain well. Add onions and fry till light brown. Add ginger and garlic and fry for half a minute. Add coriander leaves, green chillies, salt to taste and well beaten eggs. Cook till... - 44.5239

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